Fruit & Nut Loaf

As far as healthy cakes go, this one works well as there is no butter or oil and not too much sugar. Most of the sweetness comes from the dried fruit.


100g spelt or kamut flour (see Store Cupboard)
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
100g light brown sugar or xylitol
300g coarsely chopped nuts (I used walnuts, almonds and hazelnuts, but any combination is good)
65g dried cherries or cranberries roughly chopped
120g dried figs or dates (or both) chopped into quarters
50g preserved ginger roughly chopped
85g dried apricots quartered
3 large eggs
1 tsp vanilla essence


Preheat the oven to 150 degrees centigrade.  Grease and line 9×5 inch (23cmx12cm) loaf tin.  Sift the flour, baking soda and baking powder into a large bowl.  Add the chopped fruit, ginger, nuts and sugar to the flour mix.  Beat the eggs and the vanilla in.  Press this firmly into the tin, tapping the sides firmly to remove any air.

Bake for 60 to 75 minutes.  A wooden skewer should come out fairly clean when inserted into the centre, and the top should be golden brown.  If the top is browning too much during the cooking time, you can cover with tin foil.  Leave to cool in the tin for 5 minutes, and then remove and cool on a wire rack.

One response to “Fruit & Nut Loaf

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